Nutritional Info

Nutrition Facts

Serving Size 1 (213g)

Calories 736
Calories from Fat 445 (60%)
Amount Per Serving %DIV
Total Fat 49.4g 76%
Saturated Fat 7.9g 40%
Monounsaturated Fat 20.8g
Polyunsaturated Fat 20.8g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 493.4mg 21%
Potassium 211.7mg 5%
Total Carbohydrate 54g 18%
Dietary Fiber 2.9g 12%
Sugars 0.9g
Protein 9.1g 18%

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Recipe Description
For a pretty presentation, scoop the salad into hollowed out beiefsteak tomatoes. Or, garnish the top if each salad with strips of roasted red bell peppers.
Prep time
20 min
Cook time
15 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
7 Ounce(oz)  uncooked orzo
12 Ounce(oz)  frozen ready to cook shrimp
3/4 Cup(c)  frozen sweet peas
1/3 Cup(c)  olive oil
2 Tablespoon(T)  white wine vinegar
1 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  pepper
1/2 Cup(c)  kalamata olives, pitted and quartered
1/3 Cup(c)  red onion, chopped
1   red bell pepper, chopped
1   anaheim chile, seeded and sliced
2 Tablespoon(T)  fresh cilantro, chopped

Preparation

Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time. Cook until shrimp turn pink. Drain and rinse with cold water to cool. Meanwhile, in small jar with tight fitting lid, combine oil, vinegar, garlic, salt and pepper. Shake well to blend. In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro. Mix well. Pour dressing over salad. Toss to mix.

Additional notes

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Shrimp and Orzo Salad
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